• Lisa Jarvis

Mexican Beef Casserole




I love a good casserole! It’s dinner all-in-one! I really love it when it’s family friendly! Try this one soon! Simple and perfect for a weeknight dinner with leftovers for lunch!

Here’s what you need:

2 lb lean ground beef

1 small onion diced

1 yellow or orange bell pepper

1 t Montreal’s steak seasoning ( or to taste)

1 15 oz can tomato sauce

1 10 oz can Rotel

1 t chili powder

1 t dried oregano

1/2 t cumin

2 cups frozen corn

3 cups cooked brown rice

1 1/2 cup Mexican blend shredded cheese (divided)

sliced green onion to garnish


Preheat oven to 350. Brown ground beef with the onion, bell pepper and Montreal’s seasoning to taste. Drain off fat when the beef is cooked through. Stir in the tomato sauce, Rotel, chili powder, oregano, cumin, and corn. Bring to a boil then reduce to low heat and allow it to simmer for about ten minutes. Stir in 1/2 cup of the cheese to melt and gently stir in the cooked rice. Transfer to a 9x13 baking dish that has been sprayed with cooking spray. Top with remaining cheese and bake uncovered for 20 minutes. Allow it to rest a few minutes before serving. Garnish with sliced green onion. Enjoy!


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